Buzz
These serene vegetarian delicacies not only tantalize the taste buds but also promote well-being.
1. Stir-fried Vegan Glass Noodles
Ingredients:
- 5.3 ounces of glass noodles
- 1.8 ounces of crispy peas
- 1 carrot, broccoli
- 3.5 ounces of shiitake mushrooms
- 2 pieces of tofu
- Seasoning: salt, vegan oyster sauce, seasoning powder, chili, scallion.
Method:
- Rinse the glass noodles, soak them in cold water for 30 minutes to soften them.
- Clean the straw mushrooms thoroughly, soak them in salt water for 5 minutes.
- Peel, wash, and slice or shred the carrots.
- Trim the ends of the green beans, remove the strings, and cut them in half.
- Fry the tofu until golden, then cut it into small strips vertically.
- Heat up some oil in a pan, add carrots, green beans, and cabbage for a quick stir-fry.
- Next, toss in some straw mushrooms and tofu, sauté until tender, season with a pinch of salt.
- Once the mixture is seasoned well, swiftly pour in pre-soaked glass noodles.
- Gently toss to ensure noodles remain intact and soak up the flavors. - Once cooked through, plate the noodles, sprinkle with pepper, chili, and garnish with chopped spring onions for visual appeal.
2. Crispy Rice Crackers
Ingredients:
- Shiitake mushrooms: 100g.
- Carrots, turnips, jicama.
Noodle delight: 100g of joy.
Tofu twist: 2 squares of delight.
Angel hair surprise: 50g of magic.
Seasoning sensation: scallions, and vegetarian seasoning.
Rice paper rolls: 20 pieces.
Preparation method:
Soak mushrooms till soft, then slice thinly. Julienne carrots, turnips, and jicama, sun-dry for half a day until dehydrated. Tear rice noodles into small pieces. Blend tofu into a smooth paste.
Sauté fragrant onions, stir-fry mushrooms, carrots, turnips, jicama together, season with just enough vegetarian seasoning. Transfer to a large bowl.
Mix together minced pork, tofu, and cilantro. Spoon an appropriate amount of this mixture onto rice paper, wrap it into a roll, and fry until golden brown. Enjoy this dish hot with fresh vegetables and chili sauce.
3. Mushroom-Stuffed Bok Choy
Ingredients:
- Bok choy: 1 small head (about 500g)
- One box of fresh tofu (100g)
- 8 pieces of shiitake mushrooms
- Seasonings: soy sauce, salt, sugar, cooking oil
Method:
Cut tofu into slices, heat oil in a pan, fry at around 800 degrees until golden brown.
Chop the broccoli into small pieces, divide into florets. Soak shiitake mushrooms in cold water for 1 hour.
Blanch the mushrooms and broccoli quickly in boiling water, then put them together with tofu in a bowl, season with spices, and add boiling water. Cover with a lid, place in a pot, steam for about 2 hours, then transfer to a plate.
4. Mushroom and Lotus Seed Congee
Ingredients:
- Lotus seeds
- Snow mushrooms
- Sticky rice
- Green beans
- Caster sugar
Method:
- Gently separate lotus seeds from the pod. If you're worried about bitterness, you can remove the lotus heart!
- Next, soak white mushrooms until they bloom.
- Put green beans and glutinous rice in to cook until done, then add white mushrooms and simmer for another 15 minutes.
- Next, add lotus seeds and continue cooking for 5 minutes.
- Finally, add caster sugar and stir well, simmer on low heat for another 30 minutes before enjoying.
Delicious crispy tofu
Ingredients needed:
- 80g fresh tofu
- 100g carrots
- 80g of fresh coriander
- 30g of cornstarch
- 90g of wheat flour
- Seasonings: 1 teaspoon of sesame oil; ½ teaspoon of sugar; ½ teaspoon of white pepper, 1/3 teaspoon of seasoning powder, salt, and oil.
Preparation Method:
- Cut tofu into small square pieces, about 0.5cm thick. Place these tofu pieces in a cloth or thin towel, gather them up, and squeeze to crush the tofu inside. Squeeze out excess water from the tofu to improve its binding consistency when mixing.
- Peel and julienne the carrots, then marinate them with a pinch of salt.
- With clean hands, squeeze the tofu again to further crush it, then combine it with the carrots, cilantro, eggs, flour, and a little cornstarch. Mix well. Then add sugar, seasoning powder, white pepper, sesame oil, and salt to taste, and mix well again.
- Shape the tofu into evenly sized round balls.
- Heat a pan with enough oil to fully cover the surface for frying the tofu. Once the oil is hot, carefully place each tofu ball into the pan over medium heat. When the tofu balls turn golden brown, remove them from the pan and place them on a plate lined with paper towels to drain excess oil.
- Arrange the tofu balls on a deep dish or wide-mouthed bowl. Garnish with fresh cilantro leaves on top for visual appeal.
6. Daisy Flower Porridge
Not just for making tea, chamomile flowers can also be used to prepare a wonderfully refreshing dish for the summer. Let's head to the kitchen and cook up this cooling porridge!
Ingredients:
- 20g of white chamomile flowers
- 20g of strawberry leaves
- 20g of skullcap
- 20g of wood ear mushrooms
- 50g of brown rice
- Rock sugar
Methodology:
Step 1: Prepare the broth
- White chrysanthemum flowers, strawberry leaves, and chamomile are thoroughly washed and boiled with 1 liter of water for approximately 30 minutes. Strain out any residue and collect the broth.
Step 2: Cook the porridge
- Combine tofu skin and brown rice in a pot, add broth and cook until the porridge is thin. Once cooked, add sugar to taste. Serve hot in a bowl.
Handy Tip:
- Select dried chrysanthemum flowers with a creamy white color, dry and not turning yellow or damp.
- According to traditional Chinese medicine, white chrysanthemum has a slightly bitter sweet taste, with cooling properties that help clear heat, cool the liver, brighten the eyes, and alleviate symptoms like dizziness, headaches, and red eyes.
Indulging in a daily serving of chamomile porridge for about a week works wonders in cooling down, especially when feeling internally heated and experiencing eye discomfort. However, individuals with heat constitution should moderate their intake of chamomile porridge.
7. Assorted Stir-fried Vegetables
Ingredients:
- Mung bean sprouts: 100 grams.
- Cauliflower: 200 grams (white + green).
- Baby corn: 100 grams.
- Carrot: 1 piece.
- Straw mushrooms: 100 grams.
Flavoring: onions, cilantro, vegetarian seasoning powder.
Preparation method:
Clean and cut various vegetables into bite-sized pieces.
Saute onions until fragrant, add cabbage, stir-fry, add tofu, baby corn, carrots, straw mushrooms, continue stir-frying until vegetables are nearly cooked, season with seasoning powder to taste.
8. Rolled Kale
Ingredients:
- 1 bunch of green kale, 1 bunch of purple kale, 1 carrot
- 2 tablespoons olive oil, 1 tablespoon vinegar, toasted sesame seeds, sesame seeds, sugar.
Preparation Method:
- Separate each cabbage leaf, wash thoroughly. Thinly slice carrots.
- Bring water to a boil, blanch cabbage leaves for half a minute. Then soak the blanched leaves in cold water for another half a minute.
- Cut each cabbage leaf into halves, stack two halves together and roll tightly. Repeat until finished. Use carrot strips to tie the cabbage rolls to prevent them from coming loose.
-Mix soy sauce, vinegar, a dash of sugar, and sesame oil in a small bowl. Arrange vegetable rolls on a plate, serve with dipping sauce.
9. Lotus Mushroom Soup
Ingredients:
- 50g lotus seeds, 50g fresh shiitake mushrooms, 50g reishi mushrooms, 1 carrot, 100g young tofu, cilantro
- peppercorns, vegetarian seasoning.
Preparation Method:
- Carve the carrots into flower shapes, slice. Clean and prepare various types of mushrooms, let dry. Chop cilantro finely.
- Cut the young tofu into bite-sized pieces.
Boil 1 liter of water, add lotus seeds and carrots and cook for about 10 minutes, then add various mushrooms and cook until done. Add 3 teaspoons of seasoning, add tofu, turn off the stove, sprinkle with pepper and cilantro. Ladle the soup into a bowl and serve hot with rice.
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